(salad for 2)
- 150 grams quinoa
- 2 medium sized tomatoes
- 1 medium sized red onion
- 1/2 cucumber
- 150 grams feta cheese
- black olives (kalamata)
- olive oil
- fresh parsley
- salt and pepper
- a dash of lemon or white wine vinegar
The only thing you’ll need to cook in this recipe is the quinoa. Wash it a couple of times with cold water and then boil it for 15 minutes in about 300 ml water. (the quantity of water is usually the double of the quantity of quinoa)
While the quinoa is boiling, you have time to get all the other ingredients ready.
Chop the fresh parsley, the tomatoes, the onion and cucumber as you wish…small or large pieces.
When the quinoa is ready, drain the water and let it cool down. I usually place the pot with the boiled quinoa next to an open window, and if it’s cold outside, you don’t have to wait so long for it to get cold.
Mix all the ingredients together, and give them a final tasty touch with a bit of olive oil and vinegar or lemon. The feta cheese cut into cubes should be added in the end, because you don’t want to have it all smashed up through the salad.
I personally prefer using extra Greek virgin olive oil (Iliada brand), because it’s healthier and it has quite a strong olive taste.